Results 11 to 20 of about 49,660 (291)
Optimisation of fermentation processes of local cereal-based beverages to produce improved cereal based probiotic beverages. [PDF]
, 2023 Fermented cereal-based probiotic beverages are rare and have rarely been produced in Tanzania. Though the beverages are novel, the potentiality of such beverages has for some decades been exhibited through local fermented cereal-based beverages. In recent years there has been a paradigm shift towards non-diary probiotic products because of the negative
Setta, Malehe
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Determinants of Non-Alcoholic Beverages: A Case of Punjab Pakistan
Journal of Management and Research, 2017 This current research endeavors to study important factors having a significant impact on consumer’s choice of beverages in Punjab province of Pakistan.
Manan Aslam, Shahid Latif
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Finding the intersection of tourism and localism through craft beverages [PDF]
Local Development & Society, 2020 Prior to COVID-19 and amidst improving economic conditions, food and beverage tourism was burgeoning in the United States.
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International Journal of Analytical Chemistry, 2023 Alcohol beverages have been widely consumed in several parts of the world. In this study, volatile organic compounds in alcoholic beverages including acetaldehyde, ethyl acetate, methanol, and higher ethanol were investigated and evaluated using a ...
Nguyen Quoc Thang, Le Van Tan
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Applied Sciences, 2023 Nowadays, plant-based fermented products are attracting a lot of consumer interest due to their probiotic and health-promoting properties. The aim of this study was to evaluate the microbiological quality and antioxidant activity of innovative fermented ...
Katarzyna Marchwińska +5 more
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Breadand Effervescent Beverage Productions with Local Microbes for the Local Revitalization
International Journal on Advanced Science, Engineering and Information Technology, 2016 Local microbes such as yeasts fungi and bacilli, were isolated and used to apply for the food processing (bread making) and the production of an effervescent beverage (fruits kvass) for promotion of the local revitalization. Our yeast isolates could contribute to make the breads that can sell in alocal bakery shop.
Manami Watanabe +4 more
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Local cooperation for innovation: food and beverage multinationals in a peripheral European country [PDF]
International Journal of Multinational Corporation Strategy, 2016 Peer ...
García Sánchez, Antonio +2 more
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Traditional foods and beverages in Eastern Tigray of Ethiopia
Journal of Ethnic Foods, 2020 Ethiopia is a multiethnic country with diverse cultural practices to prepare foods and beverages having significant contributions in socioeconomic development.
Nigussie Seboka Tadesse +3 more
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Frontiers in Sustainable Food Systems, 2021 The Indian Himalayan Region (IHR) is the center of the diverse food culture comprising fermented and non-fermented ethnic foods and alcoholic beverages. Diverse tribal communities in IHR (Uttarakhand, Himachal Pradesh, Jammu and Kashmir, Laddakh, Sikkim,
Janhvi Mishra Rawat +3 more
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Journal of Agricultural ExtensionThis study examined the consumption patterns of local beverages amongst rural dwellers in Osun State, Nigeria, and explores the implications for food security.
Dorcas Alabi, Iyanuoluwa Ajibade
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